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We hope you got benefit from reading it, now let’s go back to kachori alloo subji with curd onion rings recipe. You can cook kachori alloo subji with curd onion rings using 22 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Kachori Alloo subji with curd onion rings:

1. You need 2 cup Wheat flour -
2. Get cup Urad dal -1/2
3. Take 2 tbsp Fennel seeds -
4. Take 1/4 tsp asafotieda (hing) -
5. You need 3 tbsp Coriander seeds -
6. Prepare Green chillies-1
7. Take leaves Coriander
8. Prepare For aloo sabji (Potato Curry):
9. Prepare 1/2 kg Potatoes -
10. Prepare Tomato - 2 puree
11. You need Cumin seeds-1tsp
12. Get Kasuri methi-1tsp
13. Take leaves Coriander
14. Provide 1/2 tsp Turmeric powder -
15. Prepare tsp Red chilli powder-1/2
16. Use Coriander powder-1tsp
17. Provide to taste Salt
18. Take 3 cups Water -
19. Prepare For Curd dipped onion rings:
20. Provide Onions - 1 medium size
21. You need 1 cup Curd -
22. You need to taste Salt

Steps to make Kachori Alloo subji with curd onion rings:

1. Method for Kachori: - - Soak urad dal for 4 hours. Grind it coarsly with green chillies. Roast fennel seeds, coriander seeds and powder it. Add dal, roasted and ground masala, coriander leaves and dal paste to wheat flour. Add salt, hing and make a tight dough. Keep it aside for half an hour. Make small balls. - - Flatten balls using roller and oil. - Heat oil in a pan and deep fry it on slow fire to make kachori.
2. Method for Aloo Sabji (Potato Curry): - - Peel and cut potato in small cube pieces. - Heat oil in a pressure cooker and add cumin seeds.When it crackles, add all the masalas. Add tomato puree and fry till it leaves oil. Add cut potatoes add kasori methi to it. Add water and cover the lid. Simmer flame after first whistle and cook for 10 minutes.
3. Method for Curd dipped onion rings: - - Cut onions in round shape and make rings. - Hang curd in a muslin cloth for 1/2 an hour or till it leaves water completely. - Replace hung curd in a dish, add salt and onion rings and mix well.

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